Tag: vodka

Sailor Jerry Spiced Rum Cocktail Lab


In our previous drink lab, Apple Cider Cocktail Lab Revisited, we had much success mixing Sailor Jerry, a spiced Caribbean rum with flavors of vanilla, cinnamon, and molasses. Since the bottle contents is down to the last few inches, we’ll finish off Sailor Jerry so that he can become part of the Weekend in Review.

Jerry1 (2)

Tropical Jerry

Lots of cocktails pair rum with fruit juices. We’ll go with the orange and pineapple that we have on hand.


  • 1.5 oz. Sailor Jerry Spiced Rum
  • .5 oz. triple sec
  • 1 oz. orange juice
  • 1 oz. pineapple juice

Shake in a cocktail shaker filled with ice and strain into a glass.

Result: As expected, fruity, sweet and refreshingly delicious.


Jerry’s Apple Pie with Whipped Cream

We experimented with several brands of whipped cream vodka when it was a fad a few years ago. Smirnoff Whipped Cream with equal parts of triple sec and orange juice tastes just like those orange creamsicle bars that we used to get from the ice cream truck as kids. Let’s see how it tastes with Jerry and apple juice.


  • 1.5 oz. Sailor Jerry Spiced Rum
  • .5 oz. triple sec
  • 3 oz. apple juice

Shake in a cocktail shaker filled with ice and strain into a glass.

Result: Totally yummy. Well-balanced flavors of apple, whipped cream, vanilla and cinnamon spice. We’re pleasantly surprised that the apple juice doesn’t dominate.


Jerry Variation on the Shark Bite

The Shark Bite recipe on Drinks Mixer calls for equal parts of light rum and spiced rum. Since our goal is to mix with Sailor Jerry, we’re substituting him for the light rum.


  • 1.5 oz. Sailor Jerry Spiced Rum
  • .5 oz. Blue Curacao
  • .5 oz. lemon mix
  • A few drops of Grenadine

Shake the first 3 ingredients in a cocktail shaker filled with ice and strain into a glass. Add the grenadine to the glass.

Result: The Shark Bite recipe calls for 1.5 oz. of lemon mix which we found to be way too much.  We adjusted it to a half ounce and the drink was still just o.k. The red grenadine is intended to look like blood on blue water, but I missed on the slow pour technique (oops). Our lack of excitement over the taste of this cocktail didn’t inspire me to try again.


Apricot Brandy Drink Lab

Apricot Brandy Drink Lab

It’s time to empty another bottle; one more for Weekend In Review and one less in the liquor cabinet. A bottle of Hiram Walker Apricot Brandy was purchased a few years ago for the purpose of mixing up a party punch. Admittedly it’s the cheap stuff, but we figured there was no sense in diluting the good stuff with a bunch of fruit juices, rum, and seltzer. The one-third bottle that was leftover was put away where, over time, it relocated itself further and further into the nether regions of the liquor cabinet. Now a perfect candidate for the Weekend In Review, the apricot brandy finds its way to drink lab.

Weekend In Review:

Weekend10-1-17 (2)

The Mr. Bartender app is helpful in finding drinks with a specific ingredient. You can search drinks by name or by ingredients. The first recipe we’re testing is the Apricot Lady (minus the egg white):

  • 1.5 oz light rum
  • 1 oz apricot brandy
  • 1 tsp triple sec
  • .5 oz lemon juice

Shake over ice and strain into a glass.

Although we’ve followed the recipe except for the egg white, this cocktail has too much tart lemon and not enough apricot flavor. In the second iteration, we swap out the lemon juice for our homemade lemon mixer, reduce the rum, and leave out the triple sec (1 tsp was inconsequential anyhow).

Apricot Lady Streamlined

  • 1 oz rum
  • 1 oz apricot brandy
  • .5 oz lemon mixer

Clean and simple and in our opinion, better.

ApricotBrandyLab3 (2)

A few ounces of the apricot brandy were left for Day 2 of drink lab. This time I decided to try vodka in place of rum. A variety of suggestions from Mr. Bartender include pineapple, orange, and lime juices. I opt for my breakfast standard, OJ.

ApricotBrandyLab2 (2)

A Drink With No Name

  • 1 oz apricot brandy
  • 1 oz vodka
  • .5 oz orange juice

I’ve been through the desert with a drink with no name. It felt good to be out of the rain. In the desert, you can remember your name. And something about feeling no pain.

La, la, la la la la, la la la, la la…La, la, la la la la, la la la, la la…

Horse at bar with martini and bartender


Weekend In Review


If you follow the Winekindasseur on Twitter, you may have noticed my Monday morning Tweets called Weekend In Review. In the weekly photo, a few empty wine and booze bottles are lined up, ready to head out to the recycle bin. A concerned friend tweeted, “Did you guys really drink a whole bottle of Limoncello over the weekend?” No, but it’s funny you should ask…

Just as we were inspired to clean out the pantry a few weeks ago, we’re attempting to reduce our liquor bottle count as well. The motivation isn’t expiration dates, since most spirits last for years, but rather that we’ll be moving eventually. Now you’re probably wondering, why don’t we just pack up the liquor and wine and drive it to our new place? To some extent we will do just that, but our problem is that there are hundreds of bottles.

Prior to becoming liquor store entrepreneurs, we had an average size collection of spirits. In order to be knowledgeable for our customers, part of our ‘homework’ was to try products at home. After the store, our curiosity led us to continue trying new products and testing in the drink lab. Oftentimes, we made a few cocktails from one bottle and then put it aside to move on to the next experiment. This behavior has resulted in every nook and cranny of our kitchen and dining room being occupied by a partly-consumed bottle of booze. Open a cabinet door and you never know what you’ll find.

I can imagine some less thrifty readers may want to suggest that we pour the bottle contents down the drain and be done with it.  Blasphemy!  This dilemma has delivered an opportunity to revisit our prior mixology dabbling and encourage friends to help us with our project. Certain bottles are ‘targeted’ for completion. When the goal of emptying each bottle has been accomplished, they are collected on the counter for a final farewell photo in memoriam.

Here are a couple of highlights:

Lemon Sorbet

We originally made this cocktail with Dr. McGillicuddy’s Intense Lemon Drop Schnapps. Since the shapely Limoncello bottle was targeted for completion, we’ll substitute it for the Schnapps. We give ourselves a pat on the back for our efficiency because finishing the Smirnoff Whipped Cream Vodka is next on the project timeline. I just love achieving my milestones!

  • 1.5 oz. Smirnoff Whipped Cream Vodka
  • .5 oz. Limoncello
  • .5 oz. lemon juice
  • .5 oz. simple syrup

Shake over ice and pour through a strainer.


Our friends who like to travel to bourbon and whiskey country in the south brought us a souvenir bottle from a distillery they visited. Davy Crockett Whiskey was a gift that kept on giving but after a year or so, it was time to bid farewell to our Tennessean friend. We’ve made a couple of minor changes to the traditional preparation of the Sazerac cocktail: using simple syrup in place of a sugar cube, and shaking instead of stirring.

  • Splash of Absinthe
  • 1.5 oz. whiskey
  • .25 oz simple syrup
  • Few dashes of Peychaud’s bitters
  • Lemon rind
  1. Prepare the glass with a wash of Absinthe and fill with crushed ice. Set aside.
  2. Meanwhile, peel some lemon rind.
  3. Fill a shaker with ice and add the whiskey, simple syrup, and about 3 dashes of bitters. Shake vigorously.
  4. Pour out the crushed ice from the glass. Strain and pour the whiskey into the glass. Twist the lemon rind and garnish the drink.


Orange Crush Memories

Does a certain cocktail inspire memories of a terrific vacation or event? Drew Lazor’s article, “The Rise of Baltimore’s Orange Crush Cocktail” in Punch, brought us back to a delightful trip to Rehoboth and Baltimore a few years ago.

In a six day car trip, it was easy to combine beach and city in the Delaware/Maryland area. From Rehoboth, Delaware to the tip of the Delmarva Peninsula are miles of beautiful Atlantic Ocean beaches. We stayed at the quaint Boardwalk Plaza Hotel in a room with a small balcony and ocean view.


Dogfish Head Brewery, based in Milton Delaware, also operates a brewpub in Rehoboth Beach where they offer their “off-centered ales for off-centered people” as well as a new line of 100% scratch-make spirits.

Beer sampler for me and Orange Crush for hubby.

A scenic drive across the peninsula, over the Chesapeake Bay Bridge, and through Annapolis gets you to Baltimore. Stop for lunch at “The Narrows” restaurant in Grasonville, Maryland, whose signature crab cakes make various “best of” lists every year.

Baltimore’s harbor area is scenic and safe with so much to do. Harbor boat tours, restaurants and bars, historic Fort McHenry.

Our favorite activity was our Charm City Food Tour of Federal Hill with David Kinder. He delivered historic information very eloquently as well as including plentiful and delicious food at four varied food establishments. Charm City set the bar so high that future food tours proved to be a letdown!